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Zesty Corn Dip
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1 package (8 ounces) cream cheese, softened
2 tablespoons sour cream
1/2 to 1 teaspoon cayenne pepper
1/2 to 1 teaspoon ground cumin
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (11 ounces) white corn, drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1 cup (4 ounces) shredded cheddar cheese
1 round loaf (1 pound) Italian bread
1 teaspoon minced fresh cilantro
In a large mixing bowl, beat the cream cheese, sour cream, cayenne and cumin until
smooth. Stir in the corn, tomatoes and cheese. Transfer to an ungreased 3-qt.
baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Cut a 1-1/2-in. slice off top of bread. Carefully hollow out loaf, leaving a
1/2-in. shell. Cube removed bread and bread top. Cool dip for 2-3 minutes; spoon
into bread shell. Sprinkle with cilantro. Serve warm with bread cubes.
Yield: 4 cups.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |